I never truly appreciated fermented foods until I was an adult. The only thing I truly enjoyed was cheese. That was before I knew it is “fermented”. It took a lot of time for me to enjoy things like sauerkraut and kombucha. Now, I absolutely love fermented foods! I enjoy learning about the different flavors from all around the world. The cookbook also covers the different processes each culture takes to create their fermented staples.
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As I get older, the more I would like to experiment with fermented foods. I want to make my own! It is hard to know where to start because there are so many methods. I am thrilled to see Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World cookbook coming out in November!
Sandor Ellix Katz identifies himself as a “fermentation fetishist.” His explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He has taught fermentation workshops all around the world and won a James Beard Award for his book “The Art of Fermentation”. You can learn more about Sandor Katz and his workshops Here at Wild Fermentation!
This is more than your average cookbook. It is designed to help us understand the various foods you can ferment. The approach is different for vegetables, beans, animal products, etc. In addition, every country does things a little differently.
The chapters are organized by the different kinds of ferments.
1. Simple Sugars
2. Vegetables
3. Grains and Starchy Tubers
4. Mold Cultures
5. Beans and seeds
6. Milk
7. Meat and Fish
8. Fermentation as Organizing Principle
In each chapter there is a list of different kinds of ferments from different countries. There are 60 ferments! Here is a list of examples:
- Whole sour cabbages (Croatia)
- Natto, Salt Koji (Japan)
- Pao-Cai and Doubanjiang (China)
- Chucula hot chocolate (Colombia)
- Efo Riro spinach stew (Nigeria)
Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World gives us more than just a list of recipes. There are comprehensive descriptions of traditional fermentation techniques. Even further, he describes some of the local customs and ceremonies that surround particular ferments in the world.
I love that he introduces us to other fermentation revivalists he met on his journeys. Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World cookbook provide personal and educational stories!
This cookbook is fascinating. If you’re looking to be more self-sustaining this would be very helpful. Plus, it gives us more insight into ferments around the globe. We can translate these tips and techniques into our kitchen and garden!
~Kaiti
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